Spiced Rum

The term eggnog is a combination of two colonial slang words — rum was referred to as grog and bartenders served it in small wooden mugs called noggins. The drink first became known as egg-n-grog and later as eggnog.

Louisiana native Ernest Raymond Beaumont Gantt opened a bar named Don the Beachcomber back in 1934 after being inspired by his travels in the South Pacific. The bar was a tropical-themed bar and restaurant in Hollywood, California, complete with flaming tiki torches and rattan furniture. The drinks menu was potent and rum centric.

A tropical & spicy twist on a classic daiquiri. Sweet pineapple syrup combined with a spiced rum create a super tasty riff.

The Matahari cocktail has tropical & spicey notes. First created in 2012 and features on the drinks menu at Potato Head in Bali, Indonesia.

The Barong Zombie cocktail is strong & rich. First created in 2015 and features on the drinks menu at Potato Head in Bali, Indonesia.

The very first flips emerged as early as the late 1600s when it was created with ale and a blend of sugar, eggs & spices. It then transitioned into a shaken cocktail of fortified wine or spirit with a whole egg, sugar and optionally, cream. The flip is most commonly garnished with freshly grated nutmeg and can be served hot or cold.

Making your own homemade spiced rum is a great deal easier than most are led to believe. This DIY method is simply an infusion of spices steeped in white rum.